Ingredients:

  • 4 cups water
  • 1 tsp dashi granules
  • 3 tbsp miso paste
  • 2 cups chopped kale
  • 7 oz extra-firm tofu
  • 2 cloves garlic, minced
  • 2 stalks green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place a medium saucepan over medium heat. Add a splash of water and the minced garlic, sautéing for 30 seconds until it smells fragrant but hasn't turned brown. Note: Burnt garlic makes the broth bitter.
  2. Pour in 950 ml of water and stir in the dashi granules. Bring the mixture to a gentle boil, then reduce it to a simmer.
  3. Add the chopped kale and cubed tofu to the simmering broth. Cook for 3–5 minutes until the greens are tender crisp and vibrant.
  4. Turn off the heat entirely. This is the most important part.
  5. Scoop about 120 ml (1/2 cup) of the hot broth into a small bowl.
  6. Add the 3 tbsp of miso paste to the small bowl. Whisk vigorously until the paste is completely dissolved into a smooth slurry.
  7. Pour the miso slurry back into the pot and stir gently.
  8. Garnish each bowl with sliced green onion and toasted sesame seeds.